Black-Bean Salsa and Tortillas

Black-Bean Salsa and Tortillas
Servings: 2 Prep 15 mins Bake 350°F 20 mins


  • 1 cup canned low-sodium black beans, drained and rinsed
  • 1/2 cup chopped, seeded tomato
  • 1/2 cup chopped yellow or orange bell pepper
  • 6 teaspoons extra-virgin olive oil, divided
  • 2 teaspoons fresh lime juice
  • Salt to taste
  • 4 6 inches corn tortillas, each cut into 6 wedges

Make It

1. Preheat oven to 350 degrees F.

2. In a bowl, combine beans, tomato, and peppers.

3. Drizzle with 2 teaspoons oil and lime juice. Toss.

4. In a bowl, add 4 teaspoons oil and salt.

5. Add tortillas; toss to coat.

6. Spread in 1 layer on 2 baking sheets; bake for 20 minutes or until crisp.

7. Nutrition per serving of salsa: 132 calories; 6g protein; 5g fat (1g sat. fat); 22g carbs; 7g fiber; 50mg calcium; 2mg iron; 389mg sodium

8. Nutrition per tortilla 127 calories: 3g protein; 3g fat (0 sat. fat); 23g carbs; 3g fiber; 42mg calcium; 1mg iron; 36mg sodium